Cranberry Upside-Down Cake
Cranberry Upside-Down Cake requires approximately 2 hours from start to finish. This recipe serves 16. One serving contains 281 calories, 3g of protein, and 8g of fat. For 59 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. Head to the store and pick up oil, cranberries, instant vanilla pudding, and a few other things to make it today. 668 people have tried and liked this recipe. It works well as a dessert. It is brought to you by Kraft Recipes. With a spoonacular score of 17%, this dish is rather bad. If you like this recipe, take a look at these similar recipes: Upside-down Cranberry Cake, Cranberry Upside - Down Cake, and Cranberry Upside Down Cake.
Servings: 16
Preparation duration: 15 minutes
Cooking duration: 105 minutes
Ingredients:
1/4 cup butter, softened
4 cups cranberries
2 large eggs
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
2 Tbsp. oil
1 pkg. (3 oz.) JELL-O Cranberry Flavor Gelatin
2 tsp. orange zest
3/4 cup sugar
1-1/3 cups water
2 cups thawed COOL WHIP Whipped Topping
1 pkg. (2-layer size) white cake mix
Equipment:
oven
frying pan
toothpicks
Cooking instruction summary:
Heat oven to 350F. Line 13x9-inch pan with parchment, with ends of parchment extending over sides. Spread butter onto parchment on bottom of pan. Toss cranberries with sugar, dry gelatin mix and zest; spread onto bottom of prepared pan. Beat cake mix, dry pudding mix, eggs, water and oil with mixer just until blended. (Do not overbeat.) Pour over cranberries. Bake 40 to 45 min. or until toothpick inserted in center comes out clean. Cool completely. Invert cake onto platter; remove pan and parchment. Serve cake topped with COOL WHIP.
Step by step:
1. Heat oven to 350F.
2. Line 13x9-inch pan with parchment, with ends of parchment extending over sides.
3. Spread butter onto parchment on bottom of pan. Toss cranberries with sugar, dry gelatin mix and zest; spread onto bottom of prepared pan.
4. Beat cake mix, dry pudding mix, eggs, water and oil with mixer just until blended. (Do not overbeat.)
5. Pour over cranberries.
6. Bake 40 to 45 min. or until toothpick inserted in center comes out clean. Cool completely.
7. Invert cake onto platter; remove pan and parchment.
8. Serve cake topped with COOL WHIP.
Nutrition Information:
covered percent of daily need
